|
They're not all really quick-to-the-table meals, but they make a lot and can be warmed up really easily.
The cooking on most of them is really simple, but maybe a little time-consuming.
//////////
Tuscan White Bean and Tuna Salad
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
2 cans (15 oz, 420 g each) cannellini or other
white beans such as white kidney, Great Northern,
or navy beans, rinsed and drained
2 scallions (spring onions, green and white parts, chopped
1/4 cup (60 ml) chopped fresh flat-leaf parsley
1 7-ounce (195 g) can tuna, preferably Italian tuna packed in olive oil
Whisk together the olive oil, lemon juice, salt, and pepper and pour over the drained beans. Add the scallions and parsley and toss gently. Break the tuna into chunks and arrange on top of the beans. Serve at room temperature. Serves 4 to 6.
//////////
Greek Bean Soup (Fassoulatha)
2 cups (500 ml) dried navy, cannellini, or lima beans
8 cups (2 L) water
2 stalks celery, including leaves, chopped
2 medium carrots, chopped
1 large onion, finely chopped
1 1/2 cups (375 ml) canned tomatoes, chopped
1/4 cup (60 ml) chopped parsley
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) tomato paste
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
Combine the beans and water in a large pot and bring to a boil over high heat. Remove from the heat and leave pot covered until the beans are plump, 1 to 2 hours, depending on the beans. Add the remaining ingredients and simmer covered for 2 to 3 hours, until the beans are tender. Serves 6 to 8.
//////////
Polenta with Mushrooms
4 cups (1 L) water
1 cup (250 ml) polenta or yellow corn meal
2 Tbs (30 ml) butter
1/2 lb (225 g) thinly sliced fresh mushrooms
2 Tbs (30 ml) Marsala wine or dry sherry
Salt and freshly ground pepper to taste
Bring the water to a boil in a large heavy pot. Slowly add the corn meal, stirring constantly and making sure the water doesn't stop boiling. Reduce the heat and simmer for 20 to 30 minutes, stirring frequently, until the mixture is thick enough for a wooden spoon to stand upright in the middle of the pot. Meanwhile, melt the butter in a skillet over moderate heat and saute the mushrooms until they are tender, about 3 to 4 minutes. Add the Marsala or sherry, salt, and pepper, and cook an additional 1 minute. Spoon the polenta onto a serving platter or individual serving plates and top with the sauteed mushrooms. Serves 4 to 6.
//////////
Mushroom Pecan Burgers
1 1/2 cups chopped onions
1 tablespoon vegetable oil
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
4 cups chopped cremini or other mushrooms
1/3 cup chopped, toasted pecans
2 teaspoons soy sauce
1 cup whole wheat bread crumbs
1 cup cooked brown rice
1/4 cup rolled oats
1 tablespoon chopped fresh dill
1 tablespoon miso (optional)
1 cake firm tofu, pressed (16 ounces)
salt and ground black pepper to taste
Preheat oven to 350. Generously oil a baking sheet. In medium skillet, saute the onions in the oil. Cook on medium heat until the onions are softened, about five minutes. Add the marjoram, thyme and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more.
Spoon the mushroom mixture into a bowl. Add the pecans, soy sauce, bread crumbs, rice, oats, dill and miso. Mix in the tofu, mashing it with your hands or a potato masher. Add salt and pepper and mix well.
Shape the mixture into six round patties and place them on the prepared baking sheet. Bake for 30 minutes, until golden brown. Serve on toast or bun.
//////////
Santa Fe Chicken
Juice from 3 limes
1/4 cup low sodium soy sauce
1 1/2 teaspoons olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
6 cloves garlic, minced
1 1/2 teaspoons honey (I added a bit more, say a Tablespoon)
2 whole boneless, skinless chix breasts
1/4 cup white wine
3 tablespoons chopped cilantro
Garnish
Mock sour cream or low-fat sour cream
1 lime, sliced into 6 thin slices
Scallions, cut into thin slices
1/4 cup fresh salsa
Mix together marinade ingredients (except for wine) in a bowl, stirring well. Pour into a shallow baking pan and lay the chix breasts in. Cover and put in fridge for at least an hour. Can marinate for up to 2 days.
After marinating, pour in the white wine. Broil 8-10 minutes, basting with the juices to keep it moist; or grill or pan-cook. I used Pam spray and poured everything into a frying pan and let the chicken simmer until done. The sauce got thick and so I used this on the chicken when it was served.
Slice the breasts at an angle. Garnish with pan juices, some sour cream, slices of lime, some scallions, and some salsa.
//////////
Torta di Riso (Rice Cake)
4 cups (1 L) milk
1/4 tsp (1 ml) salt
2 - 3 strips of lemon peel, yellow part only
1 cup (250 ml) sugar
1/3 cup (80 ml) uncooked rice, preferably arborio or other short-grained variety
4 eggs
1/2 cup (125 ml) blanched almonds, toasted and chopped
1/2 cup (125 ml) candied citron or mixed candied fruits, chopped
2 Tbs (30 ml) rum (optional)
Butter and unflavored bread crumbs
Bring the milk, salt, and lemon peel to a boil in a saucepan over moderate heat. Add the rice and stir. Reduce the heat to the lowest setting and simmer uncovered for 2 1/2 hours, stirring occasionally, until the mixture is dense and pale brown. Remove and discard the lemon peel and set aside to cool. Beat the eggs gently in a mixing bowl and add the rice mixture a little at a time, stirring to incorporate. Add the almonds, citron, and the optional rum, mixing to combine thoroughly. Generously butter the bottom and sides of a 6 x 9 inch (15 x 23 cm) cake pan and coat with bread crumbs. Pour the batter into the pan and bake in a preheated 350F (180C) oven for 1 hour. Allow the cake to cool before inverting onto a serving plate. Allow to rest at room temperature at least 24 hours before serving. Will keep, covered and refrigerated, for up to 1 week. Serves 6 to 8.
//////////
Grilled Salmon with Kale
1 - 1 1/2 lbs (450-675 g) kale or other dark leafy green such as collard or mustard greens
About 4 Tbs (60 ml) olive oil
2-3 cloves garlic, finely chopped
2 tsp (10 ml) grated fresh ginger
1 Tbs (15 ml) soy sauce
1 tsp (5 ml) dark sesame oil
4 - 6 salmon fillets with skin, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
Wash the kale thoroughly and remove the thicker portions of the stems and ribs. Steam or boil in salted water until tender, about 10 minutes (collards and mustard greens will take longer). Drain, rinse in cold water, squeeze dry, and chop. Heat 2 tablespoons of the olive oil in a large skillet over moderate heat and saute the garlic for 1 minute -- do not brown. Add the kale and saute for 3 minutes. Add the ginger, soy sauce, and sesame oil and cook for 1 minute. Remove from heat and keep warm while the salmon cooks. Score the skin of the salmon into a diamond pattern with a sharp knife. Rub the salmon with the remaining olive oil and season with salt and pepper. Place the salmon skin side down over hot coals, or place skin side up under a preheated broiler and cook until the skin is crisp and the salmon is firm to the touch and cooked through, 5 to 10 minutes, depending on the heat of the fire. Arrange the kale on a serving platter or individual serving plates and place the salmon on top, skin side up. Serves 4 to 6.
//////////
Swordfish Sandwiches with Olive Mayonnaise
2 - 3 swordfish steaks, about 1/2 inch (1 cm) thick and 10 oz (280 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil
3/4 cup (180 ml) mayonnaise
1/2 cup Kalamata olives, pitted
2 Tbs (30 ml) capers, drained
1 Tbs (15 ml) lemon juice
1 - 2 cloves garlic, finely chopped
8 - 12 slices sourdough bread
1 - 2 ripe tomatoes, sliced
1 bunch arugula (rocket, roquette)
Season the swordfish with salt and pepper. Heat the oil in a skillet over high heat and sear the steaks until barely done, about 3 minutes per side. Remove the steaks from the pan and cut into strips. Meanwhile, combine the mayonnaise, olives, capers, lemon juice, and garlic in an electric blender and process until smooth. Coat half the bread slices with the mayonnaise mixture and divide the swordfish between them. Top with tomato, arugula, and the remaining bread. Serves 4 to 6.
//////////
1/4 cup olive oil
4 garlic cloves
2 large onions, diced
1 teaspoon ground cumin
1 28 ounce can tomatoes; and their juice
8 cups vegetable stock
1/2 teaspoon salt
black pepper to taste
2 carrots, thinly sliced
3 medium zukes, cut into 1 inch chunks
1 15 ounce can kidney beans or black beans, rinsed and drained
2 cups frsh or frozen corn kernels
Grated cheddar cheese for topping
Corn chips
Tortillas
Heat oil in a large pot (6-8 quart, dutch oven) over medium heat. Saute garlic, onion and cumin 10 minutes, stirring often. Add tomatoes (with their juice), the vegetable stock, salt, pepper and bring to a boil. Add carrots and cook 15 minutes; add zucchini and cook 5-10 minutes until the zukes are tender, not mushy.
Add the kidney beans and corn and cook 2 minutes. Remove 2 cups of the stes, puree in a blender or food processor, and return the puree to the pot. Serve with grated cheddar cheese and broken up corn chips on top. Or serve with warm tortillas on the side.
//////////
Grilled Chicken Wraps
8 skinless, boneless chicken breast halves
2 - 4 cloves garlic, finely chopped
1/2 cup (125 ml) soy sauce
1/4 cup (60 ml) rice wine or sake
2 Tbs (30 ml) lime juice
2 Tbs (30 ml) sesame oil
1 Tbs (15 ml) honey
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) Chinese five spice powder*
8 flour tortillas or pita breads
Place the chicken breasts in a shallow glass pan. Stir together the remaining ingredients except for the tortillas and pour over the chicken. Marinate refrigerated for 30 minutes to several hours. Grill or broil the chicken breasts until done, about 3 minutes per side. Serve immediately wrapped in a tortilla or pita bread, or transport chilled and wrap immediately before serving. Serves 8.
//////////
Swiss Breakfast
1/4 c. bulgur
1/4 c. boiling apple juice
Pour wheat into juice, turn heat off, let sit 25 minutes or until liquid is absorbed.
Mix in:
1/2 c. rolled oats
1/2 c. raisins, dates, apricots, etc.
1/4 c. chopped walnuts or almonds
1 c. plain/1 c. vanilla yogurt (or 2 c. vanilla)
Let sit overnight.
//////////
Cold Salmon Chowder
4-6 cups (1-1.5 L) low-fat or fat-free milk
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, seeded and finely chopped
6-8 oz (170-225 g) cooked salmon, skin and bones removed, flaked
1/2 cup (125 ml) heavy cream (optional)
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Chopped fresh chives, dill, or parsley for garnish
Bring the milk, onion, celery, and bell pepper to a boil over high heat. Reduce the heat and simmer for 10 minutes. Remove from the heat and add the salmon, optional cream, optional sherry, salt, and pepper. Puree in batches in an electric blender or food processor. Refrigerate for at least 2 hours and adjust the seasoning before serving cold, garnished with chopped fresh herbs. Serves 4 to 6.
|
Printer-friendly format
Email this thread to a friend
Bookmark this thread
(1000+ posts)
Send PM |
Profile |
Ignore
